Pork Stew with Green Beans
Created for the 3 1/2 qt. braiser
- 1 1/2 pound pork shoulder, visible fat removed, cut into 2-inch pieces
- Kosher salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 celery, chopped
- 3 cups beef or chicken stock
- 1 (16-ounce) can chopped tomatos
- 1 pound green beans, cut into 2-inch pieces
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill weed
- Pinch sugar
Dry the pork cubes with paper towels and season with salt and pepper. Heat the oil in the braiser over medium-high heat. Add the pork in two batches (so you don't crowd the pan and the meat browns instead of steams) and brown the pieces on all sides, using tongs to turn the meat. This will take 6 to 10 minutes. Transfer each batch of browned meat to a plate.
Add the onion and celery and cook over medium-high heat until soft, about 3 minutes. Stir in the stock and tomatoes with their liquid. Scrape the bottom and sides to loosen any browned bits. Add the pork and any juices that have collected on the plate.
Return briefly to a boil. Reduce the heat to low and cover the pan. You can continue to cook the stew on the range top until the meat is tender, or move the covered braiser to a 325°F oven (or a temperature that will just maintain a simmer). In either case this will take about 2 hours.
Back on the range top (over low heat) stir in the green beans, parsley, dill and sugar. Cook until the green beans are just tender, about 15 minutes (check after 10 minutes). Season to taste with salt and pepper.